Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake

The present study was conducted to investigate how raw rapeseed cake (RRC), hydrobarothermally-treated rapeseed cake (HRC) and fermented rapeseed cake (FRC) fed to laying hens over a period of 12 weeks affected their performance, and the quality, fatty acid (FA) profile and oxidative stability of eg...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Magdalena Kopacz, Aleksandra Alicja Drażbo, Katarzyna Śmiecińska, Katarzyna Ognik
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	laying hen nutrition egg quality rapeseed cake fermentation hydrobarothermal treatment Veterinary medicine SF600-1100 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/fe5e35715efb4f65906f175d3217e5d3
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:fe5e35715efb4f65906f175d3217e5d3
record_format	dspace
spelling	oai:doaj.org-article:fe5e35715efb4f65906f175d3217e5d32021-11-25T16:14:46ZPerformance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake10.3390/ani111130832076-2615https://doaj.org/article/fe5e35715efb4f65906f175d3217e5d32021-10-01T00:00:00Zhttps://www.mdpi.com/2076-2615/11/11/3083https://doaj.org/toc/2076-2615The present study was conducted to investigate how raw rapeseed cake (RRC), hydrobarothermally-treated rapeseed cake (HRC) and fermented rapeseed cake (FRC) fed to laying hens over a period of 12 weeks affected their performance, and the quality, fatty acid (FA) profile and oxidative stability of eggs. A total of 304 Hy-Line Brown laying hens at 36 weeks of age were distributed in a completely randomized design to four treatment groups with 38 replicates per treatment and two hens per replicate. The birds had ad libitum access to feed and water throughout the study. During the experiment, the birds were fed isonitrogenous and isocaloric diets in mash form, with various protein sources. In the control group (C), soybean meal (SBM) was the main source of dietary protein, whereas the experimental groups were fed diets containing 20% of RRC, HRC or FRC. Hydrobarothermal treatment and fermentation decreased the glucosinolate (GLS) content of RC, and fermentation reduced the concentration of phytate phosphorus (PP). In comparison with the RRC group, layers from the HRC and FRC groups were characterized by higher laying performance, comparable with that in group C. Irrespective of its physical form, RC added to layer diets adversely affected eggshell quality in all experimental groups, whereas albumen quality was highest in the FRC group. In comparison with group C, diets containing RRC, HRC and HRC led to a significant decrease in the content of saturated fatty acids (SFAs), an increase in the proportion of n-3 and n-6 polyunsaturated fatty acids (PUFAs) in the total FA pool in egg yolks, and a decrease in the n-6/n-3 PUFA ratio. The inclusion of RRC, HRC and FRC in layer diets decreased the activity of superoxide dismutase (SOD) in egg yolks, relative to group C. Group FCR eggs were characterized by the highest activity of catalase (CAT) and the lowest lipid peroxides LOOH concentration, compared with the remaining groups. The addition of RC to layer diets did not compromise the sensory quality of eggs, and eggs produced in group FRC received the highest overall score. It can be concluded that the inclusion of 20% RRC, HRC and FRC in layer diets does not compromise the sensory quality of eggs and has a beneficial influence on the FA profile and antioxidant potential of egg yolks. The use of FRC is recommended because it contributes to the highest laying performance, superior albumen quality and the highest sensory quality of eggs, relative to RRC and HRC.Magdalena KopaczAleksandra Alicja DrażboKatarzyna ŚmiecińskaKatarzyna OgnikMDPI AGarticlelaying hennutritionegg qualityrapeseed cakefermentationhydrobarothermal treatmentVeterinary medicineSF600-1100ZoologyQL1-991ENAnimals, Vol 11, Iss 3083, p 3083 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	laying hen nutrition egg quality rapeseed cake fermentation hydrobarothermal treatment Veterinary medicine SF600-1100 Zoology QL1-991
spellingShingle	laying hen nutrition egg quality rapeseed cake fermentation hydrobarothermal treatment Veterinary medicine SF600-1100 Zoology QL1-991 Magdalena Kopacz Aleksandra Alicja Drażbo Katarzyna Śmiecińska Katarzyna Ognik Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake
description	The present study was conducted to investigate how raw rapeseed cake (RRC), hydrobarothermally-treated rapeseed cake (HRC) and fermented rapeseed cake (FRC) fed to laying hens over a period of 12 weeks affected their performance, and the quality, fatty acid (FA) profile and oxidative stability of eggs. A total of 304 Hy-Line Brown laying hens at 36 weeks of age were distributed in a completely randomized design to four treatment groups with 38 replicates per treatment and two hens per replicate. The birds had ad libitum access to feed and water throughout the study. During the experiment, the birds were fed isonitrogenous and isocaloric diets in mash form, with various protein sources. In the control group (C), soybean meal (SBM) was the main source of dietary protein, whereas the experimental groups were fed diets containing 20% of RRC, HRC or FRC. Hydrobarothermal treatment and fermentation decreased the glucosinolate (GLS) content of RC, and fermentation reduced the concentration of phytate phosphorus (PP). In comparison with the RRC group, layers from the HRC and FRC groups were characterized by higher laying performance, comparable with that in group C. Irrespective of its physical form, RC added to layer diets adversely affected eggshell quality in all experimental groups, whereas albumen quality was highest in the FRC group. In comparison with group C, diets containing RRC, HRC and HRC led to a significant decrease in the content of saturated fatty acids (SFAs), an increase in the proportion of n-3 and n-6 polyunsaturated fatty acids (PUFAs) in the total FA pool in egg yolks, and a decrease in the n-6/n-3 PUFA ratio. The inclusion of RRC, HRC and FRC in layer diets decreased the activity of superoxide dismutase (SOD) in egg yolks, relative to group C. Group FCR eggs were characterized by the highest activity of catalase (CAT) and the lowest lipid peroxides LOOH concentration, compared with the remaining groups. The addition of RC to layer diets did not compromise the sensory quality of eggs, and eggs produced in group FRC received the highest overall score. It can be concluded that the inclusion of 20% RRC, HRC and FRC in layer diets does not compromise the sensory quality of eggs and has a beneficial influence on the FA profile and antioxidant potential of egg yolks. The use of FRC is recommended because it contributes to the highest laying performance, superior albumen quality and the highest sensory quality of eggs, relative to RRC and HRC.
format	article
author	Magdalena Kopacz Aleksandra Alicja Drażbo Katarzyna Śmiecińska Katarzyna Ognik
author_facet	Magdalena Kopacz Aleksandra Alicja Drażbo Katarzyna Śmiecińska Katarzyna Ognik
author_sort	Magdalena Kopacz
title	Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake
title_short	Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake
title_full	Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake
title_fullStr	Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake
title_full_unstemmed	Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake
title_sort	performance and egg quality of laying hens fed diets containing raw, hydrobarothermally-treated and fermented rapeseed cake
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/fe5e35715efb4f65906f175d3217e5d3
work_keys_str_mv	AT magdalenakopacz performanceandeggqualityoflayinghensfeddietscontainingrawhydrobarothermallytreatedandfermentedrapeseedcake AT aleksandraalicjadrazbo performanceandeggqualityoflayinghensfeddietscontainingrawhydrobarothermallytreatedandfermentedrapeseedcake AT katarzynasmiecinska performanceandeggqualityoflayinghensfeddietscontainingrawhydrobarothermallytreatedandfermentedrapeseedcake AT katarzynaognik performanceandeggqualityoflayinghensfeddietscontainingrawhydrobarothermallytreatedandfermentedrapeseedcake
_version_	1718413297419550720

Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake

Ejemplares similares